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Wednesday, February 26, 2014

Peppery Paneer Stromboli

I have always wanted to try stuffed bread. In the past the recipes I found did not have a vegetarian filling and used all purpose flour for the bread. After recently baking coco bread I was confident I could bake yeast bread with all wheat flour rolled up like a Stromboli. I decided to use the winning combination from the peppery paneer toast (without the white sauce) for the filling.

The result was delicious and now I have a great alternative to the everyday poli. I will continue to experiment and tweak the recipe but this is a great basic whole wheat recipe for Stromboli.

To make the bread dough
In a mixing bowl add all the ingredients except the milk. Warm the milk in a microwave or on the stove top. Do not let it get hot. Pour it into the flour and mix it in.

Using as little water as needed make a soft sticky dough. Knead this dough for about 10 minutes until it is soft and elastic. Pour a few drops of olive oil on your fingers and knead the dough again. Cover the bowl and let the dough rise to double its size. That should take about an hour.

To make the filling
Make homemade paneer, I use this recipe. Knead the paneer and break it up into crumbs. If you are using store bought paneer, chop it into tiny pieces. Keep aside.

Chop all the vegetables and transfer to a separate mixing bowl. Add the paneer, salt and pepper. Mix it all together and keep aside.

To put it together
After an hour punch down the dough and knead it for a minute. Divide it into two. On a floured surface roll out one portion into a 1/2 in thick rectangle.

Spread half the filling over the surface of the rolled out dough leaving an inch all around.

Now starting from one of the shorter ends roll tightly all the way to the other end.

Seal the edges and transfer to a greased baking dish. Repeat for the other portion of dough and filling.

Let the rolls rest covered for half an hour. Preheat oven to 410 F. Make three slits on the top of the rolls to let the steam escape. Bake the rolls in the center rack for 25-35 minutes or until a knife inserted in the bread comes out clean. Turn off heat and let the rolls rest on a cooling rack for a few minutes.

Serve hot.

Note:
You can add red chili pepper or minced Serrano pepper to the filling if you prefer spicy food.